Up until today, it's still been pretty cold and rainy in Minnesota! It's been iffy on whether we can BBQ or not, so when in doubt, make a comfort food recipe like I'm sharing today!
Comfort food is simply the best. When I think of comfort foods, it's usually a meat and potatoes kind of meal, or pasta. Pasta is defintely at the top of my comfort food list. Meals like this are usually made for Sunday dinner at my house, but this recipe would also be great for a weeknight meal too. While the chicken is roasting, you can prepare the sides and even a quick dessert!
It's no secret by now, I'm a lover of all things balsamic. I browsing through one of the many cookbooks in my collection and found a recipe similar to this. I tweeked a few things and came up with my own version. The sweetness from the balsamic caramelizes the chicken skin perfectly and also adds a bit of tang to the garlic and onions in the bottom of the pan. It would be great served with some rice or mashed potatoes and also some steamed carrots or peas.
It's been quite a while since I've posted a recipe! What have I been up to since then?
We've been getting ready for my boyfriend's college graduation! He graduated last Friday with a Bachelor's Degree in IT. He is originally from Burkina Faso, West Africa, so his Dad flew in for graduation and to stay with us for a month to visit! All of that along with the usual Girl Scouts, work, volunteering and everything else we do on a daily basis! I love my crazy life and will hopefully be blogging more often, very soon!
Hope you enjoy this recipe! Thanks for following along! :)
Balsamic Roasted Chicken Thighs
Ingredients (5 chicken thighs)
Preheat oven to 375 degrees. Trim excess fat from thighs.
Add chicken thighs, olive oil, garlic, rosemary and lemon pepper in a gallon ziploc bag. Combine until evenly coated.
Place onions in the bottom of a glass baking dish. Place chicken thighs over top, including garlic from the bag. Combine balsamic and chicken broth, then pour over top chicken thighs.
Bake for one hour, basting chicken with juices every 15 minutes. Serve chicken with a scoop of onion and garlic from the pan.
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